Raspberry Gelato Recipe
Make this stunning raspberry gelato year-round using fresh or frozen berries. A hint of rose water adds complexity to this silky treat!
Servings 1.5 quarts (6 cups/1.5 L)
Ingredients
- 1 batch Sicilian-Style Gelato Base or Classic Gelato Base (omit the vanilla bean)
For the Raspberry Rose Puree
- 1 lb fresh or frozen raspberries (about 4 cups/1 L)
- ¼ cup granulated sugar
- 1 tbsp rose water
- 1 tbsp dried, food-grade rose petals (see note), or substitute 1 to 2 tsp (5 to 10 ml) additional rose water
Instructions
- Make the gelato base of your choice, then strain it into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
- For the Raspberry Rose Puree: In a medium saucepan, combine the raspberries, sugar, and rose petals, and set over medium-high heat. Bring to a boil, stirring regularly, then lower the heat and simmer for 5 to 7 minutes, or until the raspberries are soft and broken down. (If using frozen raspberries, simmer for 4 to 5 minutes more to evaporate excess water.)
- Remove the puree from the heat, then puree using a stand blender, a stick blender, or a food processor. Stir in the rose water, then transfer to an airtight container and refrigerate until completely cool.
- To make the gelato: Strain the raspberry puree and discard the raspberry seeds. Measure out 2 cups (500 ml) of raspberry rose puree to use in the gelato. (Save the remaining puree, if any, to spoon over the churned gelato as a coulis, or add to a smoothie.)
- Whisk the raspberry puree into the cold gelato base. Strain again to make sure the gelato is silky smooth.Pour the raspberry gelato custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
- STORAGE: Transfer the raspberry gelato to an airtight container and freeze until firm, about two hours.Raspberry gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
- SERVING: Always take raspberry gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
- MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.
Video
Notes
Use the Right Rose Petals: A word of caution is absolutely essential when using rose petals in dessert. Never use roses from a florist or garden center. They might look lovely, but they're almost certainly treated with chemicals and pesticides not meant for consumption.
In this raspberry gelato, it's crucial to source petals specifically sold as 'edible' or 'food-grade'. Look for them at specialty food stores, order from online retailers specializing in culinary ingredients, or use petals from your own garden only if you are 100% certain they are organic and haven't been sprayed with anything harmful.
Did you make this?
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